Cold Cellophane Noodles With Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Soy sauce |
| 2 | T | Rice wine vinegar |
| 1 | t | Minced garlic |
| 1 | t | Minced fresh ginger |
| 1 | t | Sesame oil |
| 1 | t | Sugar |
| 2 | Chicken breasts, about 1 | |
| pound total skinned | ||
| and | ||
| bo | ||
| 2 | oz | Cellophane noodles |
| 1 1/2 | t | Wasabi powder |
| 1/4 | c | Rice wine vinegar |
| 1 | T | Soy sauce |
| 1/2 | t | Sugar |
| 1/2 | t | Sesame oil |
| 1/4 | lb | Asparagus, blanched al dente |
| and cut into 2-inch piec | ||
| 1 | Cucumber, peeled seeded | |
| and cut into 2-inch | ||
| batonne | ||
| 2 | c | Cleaned spinach leaves |
| 2 | T | Thinly shaved green onions |
INSTRUCTIONS
Make the marinade: Combine the marinade ingredients, mix well, and place in a non-reactive dish. Place the chicken breast into the marinade, turning it over to make sure it's coated on both sides. Cover and refrigerate for 4 hours. Drop the bean threads into the hot water. Stir and let sit for 10 minutes or until the noodles are "glassy" and soft. Drain, run under cold water, and reserve. Make the dressing: In a small bowl, mix together the wasabi powder, and 1 tablespoon of water. Let sit 5 minutes. Add the rice wine vinegar, soy sauce, sugar, and sesame oil. Mix well. Thinly slice the chicken breast. Toss together the noodles, chicken, asparagus, cucumbers, and the dressing. Place a nest of spinach on a salad plate. Make a small amount of noodle salad in the center of the spinach. Garnish with green onions. Yield: 4 serving Recipe By :ESSENCE OF EMERIL SHOW #EE2235 Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 23:36:45 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 719
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 2719.1mg
Potassium: 1151.6mg
Carbohydrates: 193.2g
Fiber: 3.4g
Sugar: 61.9g
Protein: 6.2g